Sunday, October 01, 2006

Feature Fruit: The Plum

I was thrilled when browsing through some old cooking magazines to run across a recipe for Plum Clafoutis. I've only ever made clafoutis with cherries, but couldn't imagine why one couldn't substitute plums which seem to be so plentiful at this time of year. The concoction that I ended up making was a combination of the recipe I had found in the magazine and another one that I had made before with cherries. The one recipe had less sugar than the other and the other more eggs. So for a less artificially sweetened more custardy dessert, this is what I came up with.

Plum Clafoutis

about 6 fresh (tart) plums
1/2 C flour
1/4 C sugar
4 eggs
1 C milk
2 Tbsp melted butter

1. Preheat the oven to 350 degrees. Brush shallow pie plate with melted butter.

2. Pit the plums and cut into chunk size pieces, layering on the pie plate.

3. Sift the flour into a bowl, add the sugar. Gradually add the combined eggs, milk and butter, whisking until smooth and free of lumps.

4. Pour the batter over the plums and bake for 30-35 minutes. The batter should be risen and golden. Dust with icing sugar if desired and serve immediately.

Clafoutis is a classic French batter pudding, a specialty of the Limousin region. Clafoutis comes from Clafir, a dialect verb meaning ‘to fill.’

1 comment:

Cheryl said...

Looks yummy!